Thursday was take lunch to dad day. You read that right, I did
not take dad to lunch, I took lunch to him. I took him a couple of meals, first
a new roast beef that I'd made in the crockpot that has the working title of Slow
Cooker Red-Eye Roast (It was so good, I'm only sorry that I didn't have it long
enough to photograph so that I could share it with you right away, but hang on
it's coming.), and Spaghetti with Italian Meatballs. Naturally, I also took him dessert. Dad loves coconut, and so, when I saw
a recipe for Coconut Cream Cheesecake, I had to make it.
The late Mr. O-P loved his cheesecake, and made a dandy one. You may recall this post and this post where I
talked about our cheesecake wars. He was a cheesecake purist though, and just
couldn't abide any cheesecake with additional flavor. So, I had to give this
one a try, to see if it would be as good as his. Oh, mama! This was delicious!
It was so good, in fact, that I had to cut it into individual slices, wrap
them, and freeze them, to keep myself from eating them all. Dad liked it too.
In fact, I think he could've eaten a couple more slices.
This is an easy cheesecake to make - delicious, beautiful, easy, what more do
you want? If you love coconut like dad and I do, you're going to want to try
this.
Coconut Cream Cheesecake
Slightly adapted from Tornadoughalli
Crust:
1 envelope graham crackers, broken
5 tablespoons sugar
½ cup shredded sweetened coconut
6 tablespoons butter, cut into cubes
Cheesecake:
3 (8-oz) blocks cream cheese, softened
1 cup sugar
1 tablespoon cornstarch
½ cup shredded sweetened coconut
1 teaspoon vanilla extract
½ teaspoon coconut extract
½ teaspoon salt
3 large eggs, beaten
7 ounces coconut milk
Topping:
1 cup heavy cream, whipped
½ cup toasted coconut
Preheat oven to 350°F. Spray a
9” springform pan with Pam; set aside. (If you have any fears that your pan may
not be watertight, wrap foil around the edges.)
In the work bowl of a food processor place
graham cracker crumbs, sugar, coconut, and butter; pulse until combined.
Press into prepared pan (I use a tart
tamper to do this. If you don’t have one, you MUST get one, click here) and bake for 15
minutes. Remove and set aside while you prepare the rest of the cake.
Lower oven temp to 325°F.
In a large mixing bowl beat cream cheese
until smooth. Add sugar, cornstarch, coconut, extracts, and salt, and mix until
incorporated. Slowly add eggs, mixing well after each addition. Add coconut
milk and beat to combine.
Pour into prepared pan and place inside a
roasting pan. Fill halfway with water so it’s up the sides of your pan.
Bake for 1 hour and 15 minutes or until
center is slightly jiggly.
Remove from oven and allow to cool to room
temperature before wrapping in foil and chilling for 8 hours to overnight.
Once chilled, spread whipped cream over the top
of the cheesecake, reserving some for piping, if desired. Sprinkle with toasted
coconut and serve.
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